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Pesto Chicken Soup Recipe

Recipes

Combine garden fresh pesto with chicken to make this deliciously simple yet flavorful Pesto Chicken Soup in the Instant Pot or on the stove top!

Combine garden fresh pesto with chicken to make this deliciously simple yet flavorful Pesto and Chicken Soup in the Instant Pot or on the stove top!

This past summer was a hot one in Arizona – temps soared over 115. Rain was minimal.  Days were nothing but pure, full sun – but it wasn’t all too bad!

With that hot weather came an abundance of greens from my garden..

You name it – it grew!  Spinach, basil, cilantro, parsley, the list goes on.  Some of those are things we can get here all year long in Arizona.   However, sometimes it seems as if they become available even more during this time of the year.

It’s good. It really is – because when I have too much, I use it to make the most delicious pesto. It’s so easy to make at home – a little of this, a little of that, a whizz of the food processor and voila!

Even better? If you don’t have the time to make pesto, just buy some prepared pesto and call it a day. It doesn’t need to be complicated!

Combine garden fresh pesto with chicken to make this deliciously simple yet flavorful Pesto and Chicken Soup in the Instant Pot or on the stove top!

Combine garden fresh pesto with chicken to make this deliciously simple yet flavorful Pesto and Chicken Soup in the Instant Pot or on the stove top!

Season with a bit more salt and keep that pesto in canning jars to use on pasta, as a dip, or in this soup for the rest of the week. It really is a good way to use up a ton of greens!

Pesto Chicken Soup

Preparing soup with pesto might sound off the wall, but it’s a delicious soup that can be doctored up to reflect the loves and likes of your family.  For this particular recipe, we threw two [thawed] chicken breasts and a half cup of water in our Instant Pot for 15 minutes. 

Then,  we released the pressure and shredded with a fork.

We drained the liquid, put the chicken back in the pot, and threw in a few tablespoons of butter. We let the “warm” feature melt the butter.  Then we mixed in a few tablespoons of flour to make a roux before adding in our chicken broth and heavy cream.

Once the mixture thickened up, we added the chicken, prepared pesto, salt and our cooked/drained rotini pasta.

The pesto chicken soup was delicious!   It was creamy, flavorful, rich, and satisfying enough to make this a permanent part of our future dinner rotations.

Our kids love a little spice in their soup, so I added a few red pepper flakes – yum!

Pesto Chicken Soup
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5 from 1 vote

Pesto Chicken Soup

Combine garden fresh pesto with chicken to make this deliciously simple yet flavorful soup in the Instant Pot or on the stove top!
Course Soup
Cuisine American
Keyword chicken, pesto, soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 307kcal
Author Sheryl

Equipment

  • Instant Pot

Ingredients

Soup:

  • 2 boneless skinless chicken breasts thawed
  • 2 Tbsp butter
  • 3 Tbsp all purpose flour
  • 3 C. chicken broth
  • 1/2 C. heavy cream or half and half
  • 3 Tbsp prepared pesto find recipe far above
  • 4-5 oz. rotini pasta dry
  • 1/2 tsp salt to taste

Garnish:

  • slivered almonds
  • sour cream
  • sliced red bell peppers
  • chopped cilantro

Instructions

  • Throw your pasta in a small saucepan, cover with water, and cook for 8-9 minutes. Drain and set aside.
  • In your Instant Pot, place the thawed chicken breasts, along with 1/2 C. water. Cook on manual (high pressure) for 15 minutes. Quick release, remove the chicken and shred. Toss the liquid.
  • Place the butter in the Instant Pot on warm function; once melted, add the flour, and mix with the butter to create a thick paste - a roux.
  • Add your chicken broth and heavy cream and place pot on "soup" function. Allow the roux to thicken the broth for just a few minutes, then add the heavy cream, pesto, shredded chicken and pesto.
  • Season with salt and pepper to taste. Soup should be ready to ladle into bowls - garnish with slivered almonds, sour cream, sliced bells, and chopped cilantro.
  • Refrigerate leftovers & enjoy within 48 hours.

Notes

Prefer to leave out the flour? Go for it - the soup will not be quite as creamy but it will still be very delicious!

Nutrition

Calories: 307kcal | Carbohydrates: 19g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 827mg | Potassium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1mg

Did you make this recipe?

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Make sure you snap a pic of your soup & tag me on Instagram . Use the tag #RebootedMom or in your IG post at @RebootedMom.

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Combine garden fresh pesto with chicken to make this deliciously simple yet flavorful soup in the Instant Pot or on the stove top! #Pesto #Soup #InstantPot #Chicken #healthy

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  1. 21 Instant Pot Chicken Recipes - Instant Pot Cooking says:
    July 19, 2018 at 9:12 am

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    October 15, 2020 at 8:43 am

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  3. Turkey Salad Recipe - Rebooted Mom says:
    December 3, 2020 at 10:23 pm

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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